Apparatus for molding and cooking egg products

ABSTRACT

An egg product is formed by separating the raw egg white from the yoke and hard-boiling the white around a meat or other food center to produce an egg product which resembles a hard-boiled egg having the substitute yoke consisting of any desired food material. The apparatus includes a cup having a spike to support the substitute yoke and an opening at the top to permit the white of the egg to be poured therein, to surround the substitute yoke. The cup has the shape of an egg and when heated in a water bath produces the desired egg product.

[451 Feb. 12, 1974 APPARATUS FOR MOLDING AND COOKING EGG PRODUCTS [76]Inventor: Leeqett Mack, 641 49th St.'N.E.,

Washington, DC. 23451 [22] Filed: June 23, 1972 [21] Appl. No.: 265,581

Related US. Application Data [63] Continuation of Ser. No. 19,350, March13, 1970,

abandoned.

[52] US. Cl. 99/419, 99/440 [51] Int. Cl A23p l/00, A47j 43/18, A47j43/20 [58] Field of Search..... 99/419, 354, 382, 381, 383, 99/384, 426,428, 439, 440, 441, 442, 447; 220/4; 17/1 S; 126/376, 377

[56] References Cited 2,222,112 5 11/1940 Miller 99/428 UX 3,552,3031/1971 Parrish 99/447 FOREIGN PATENTS OR APPLICATIONS 544,827 6/1956Italy 99/419 Primary Examiner-John Petrakes Assistant Examiner-Arthur 0.Henderson Attorney, Agent, or Firm-Theodore Bishoff [57] ABSTRACT An eggproduct is formed by separating the raw egg white from the yoke andhard-boiling the white around a meat or other food center to produce anegg product which resembles a hard-boiled egg having the substitute yokeconsisting of any desired food material. The apparatus includes a cuphaving a spike to support the substitute yoke and an opening at the topto permit the white of the egg to be poured therein, to surround thesubstitute yoke. The cup has the shape of an egg and when heated in awater bath produces the desired egg product.

4 Claims, 11 Drawing Figures PATENTEU FEB I 21374 SHEEY 1 OF 2 INVENTOR.LEE GE 7' 7 MflC/( ATTORNEYS.

PAIENTEDFEBI 2 3.791.285

sum 2 or 2 FIG; 5. FIG. FIG. 9?

INVENTOR. 4556.677 MACK,

ATTORNEYS.

APPARATUS FOR MOLDING AND COOKING EGG PRODUCTS This is a continuation ofapplication Ser. No. l9,350, filed Mar. 13, I970 now abandoned.

BACKGROUND OF THE INVENTION Field of the Invention The invention relatesto the formation of an egg product having a substitute yoke.

SUMMARY OF THE INVENTION BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is aperspective view of the cup used in the practice of the presentinvention;

FIG. 2 is a rear elevation of the invention;

FIG. 3 is an enlarg'edvertical cross-section taken along the line 3-3 ofFIG. 2 looking in the direction of the arrows;

FIG. 4 is a horizontal section taken along the line 44 of FIG. 3 lookingin the direction of the arrows;

FIG. 5 is a side elevation of the cup illustrating step one of themethod;

FIG. 6 is a view similar to FIG. 5 illustrating step two of the method;

FIG. 7 is a side elevation of the cup in closed position illustratingstep three of the method;

FIG. 8 is a side elevation of the cup during the hardboiling step fourof the method;

FIG. 9 is a side elevation of the cup illustrating step five of themethod;

FIG. 10 is a side elevation of the cup illustrating step six of themethod; and

FIG. 11 is a perspective view of the egg product shown partially brokenaway and in section for convenience of illustration.

DESCRIPTION OF THE PREFERRED EMBODIMENT Referring now to the drawings indetail wherein like reference characters indicate like parts throughoutthe several figures the reference numeral indicates 'generally an eggproduct forming cup constructed in accordance with the invention.

The cup 20 includes a pedestal base 21 having an egg shaped hollowcontainer generally indicated at 22 mounted thereon. The egg shapedhollow container 22 includes a bottom portion 23'integrally mounted onthe I pedestal base 21 and having a generally horizontal upper edge 24.A cover portion 25 is connected by a hinge 26 to the lower portion 23with the hinge 26 having a horizontal pintle 27.

The cover 25 has a generally horizontal lower edge 28 which meets thehorizontal edge 24 of the lower portion 23. A flange 29 is integrallyformed on the lower edge of the cover 25 to engage over the upper edgeof the lower portion 23.

A filler neck 30 extends upwardly from the center of the top, of thecover 25 and is internally threaded to receive an externally threadedplug 31 removeably seated therein. I

The pedestal base 21 has a vertical axial bore 32 extending upwardlytherein and having an O ring seal 33 seated in an annular groove 34 atthe upper end thereof. A spike 35 having a head 36 on its lower endextends upwardly through the bore 32 and is sealed by the O ring seal33. The spike 35 has a height sligtly less than that of the lowerportion 23 so-that it terminates below the upper edge 24 thereof.

In practicing the method of the invention the cup 20 is opened in theposition. illustrated in FIG. 5 with the spike 35 projecting upwardlytherein. A ball 37 of food material which may be any desired ediblesubstance such as meats, cheeses, and the like is mounted on the spike35 and the cover 25 is closed. The plug 31 is removed and raw egg whitepreviously separated from the yokes is poured into the egg cup 20through the filler neck 30 filling the egg cup 20. The plug 31 is thenreplaced and the egg cup 20 is placed in a water bath 38 heated by a gasburner 39. The egg white is hardboiled in the water bath 38 and the cup20 is then removed from the water bath 38. The spike 35 is grasped bythe head 36 and withdrawn from the egg cup 20 following which the cover25 is opened and the egg product 40 is removed therefrom.

The egg product 40 is then eaten in the manner of eating hard-boiledeggs.

It should be noted that the egg white may be seasoned as desired in theliquid stage prior to pouring into the egg cup for hard-boiling. I

In following the above method, the egg yellow need not be wasted sinceit may obviously be mixed with mayonnaise, mustard, salt and pepper toprepare as deviled egg product which may be mounted on spike 35 and usedas the yoke substitute in preparing the final product by the methoddescribed above. Alternatively the yoke may be blended with the white ofthe egg and poured into the cup 20 to surround the substitute yokebefore the product is hard-boiled.

Having thus described the preferred embodiments of the invention itshould be, understood that numerous adaptations may be resulted towithout departing fro the spirit of the invention. What is claimed is: Y

l. A mold for forming and cooking an egg product comprising anegg-shaped cup open at its upperend, a spike removably mounted in saidcup and extending centrally upwardly therein and having its upper endterminating within said mold for supporting a substitute yolk centrallyin said cup, a cover hingedly secured to said cup for closing the openupper end thereof and a closable filling neck integrally formed on saidcover for filling said cup.

2. A mold as claimed in claim 1 wherein said cup has a bore extendingthrough the bottom thereof and said spike extends upwardly throughs aidbore and means in said bore for sealing said spike to said cup.

3. A mold as claimed in claim 1 including a support base secured to saidcup with said spike extending through said support base. I

4. A mold as claimed in claim 1, wherein said upper end of the spiketerminates approximately in the plane of the upper end of said cup.

1. A mold for forming and cooking an egg product comprising anegg-shaped cup open at its upper end, a spike removably mounted in saidcup and extending centrally upwardly therein and having its upper endterminating within said mold for supporting a substitute yolk centrallyin said cup, a cover hingedly secured to said cup for closing the openupper end thereof and a closable filling neck integrally formed on saidcover for filling said cup.
 2. A mold as claimed in claim 1 wherein saidcup has a bore extending through the bottom thereof and said spikeextends upwardly through said bore and means in said bore for sealingsaid spike to said cup.
 3. A mold as claimed in claim 1 including asupport base secured to said cup with said spike extending through saidsupport base.
 4. A mold as claimed in claim 1, wherein said upper end ofthe spike terminates approximately in the plane of the upper end of saidcup.